Diane Yang’s Chocolate Profiterole

Diane Yang’s Chocolate Profiterole

Diane Yang, executive pastry chef at Spoon and Stable in Minneapolis, shares a delicious and comforting recipe to break the grey of winter. The chocolate profiterole is a choux pastry filled with chocolate sorbet, complemented with a speculoos cookie crumble and brown sugar marshmallow.

1. Boil milk, water, butter, salt and sugar.
2. Add flour and cook over heat for several minutes until the mixture doesn’t stick to the sides of the pot.
3. Paddle in mixer until slightly cool.
4. Add eggs one at a time until fully incorporated.
5. If too soft, chill before piping filling.